To paraphrase the most interesting man in the world... I don't always drink beer, but when I do it's in an ice-cold, spicy Classic Mexican Michelada. Micheladas are a popular beer cocktail often referred to as the Mexican Bloody Mary. (Although I prefer my Bloody Marías with tequila.) The classic Michelada is made with light or dark Mexican beer, Clamato, and a variety of seasonings and spices.
Like many Mexican recipes, Micheladas recipes can vary from region to region, and even family to family. Some of my favorite variations on the classic Michelada include: Mango Micheladas w/ Chamoy, Tamarind Micheladas, and Micheladas de Camarón made with spicy, roasted shrimp and a splash of shrimp broth. (Recipe coming soon!)
I've included the exact measurements of how I prefer my Micheladas, but feel free to add as much (or as little) of the ingredients that you want.
- Tajín (chile-lime seasoning) or coarse salt
- Juice of 2 limes
- 1/2 teaspoon jugo Maggi
- 1/4 teaspoon salsa inglesa (Worcestershire sauce)
- 1/4 teaspoon bottled hot sauce (Valentina or Tapatío)
- 1/4 cup Clamato, V8, or tomato juice, chilled
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 (12 oz.) bottle light or dark Mexican beer, chilled (I like Dos Equis and Negra Modelo)
- Lime wedges (for garnish)
Moisten the rim of a frosted beer mug with a lime wedge. Dip the moistened rim in the Tajín chile-lime seasoning or coarse salt. Squeeze the juice of 2 limes into the prepared beer mug. Add the salsa Maggi, salsa inglesa (Worcestershire sauce), bottled hot sauce, and Clamato; season with salt and black pepper. Slowly pour in the Mexican beer. Garnish with a lime wedge. Salud!
*This recipe was originally posted back in August 2009 and was also included in my cookbook, Taquería Tacos. If you haven't already ordered a copy, head on over to Amazon to pick up your copy today!